Chicken And Carrot Tajine

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 6 large chicken thighs, bone in, skin off (or 12 small ones)
• 1 tablespoon vegetable oil
• 2 onions, sliced
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh gingerroot
• 1 cup water or 1 cup chicken stock, if preferred
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dried apricot
• 2 lbs carrots, peeled and sliced on the diagonal (about 1/2-in./1-cm thick)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley or 2 tablespoons cilantro

Recipe

• 1 combine salt with ginger, cinnamon, cumin and pepper. rub into chicken.
• 2 heat oil in a large deep skillet. brown chicken well. remove chicken from pan and reserve.
• 3 add onions, garlic and gingerroot to pan. cook until browned—about 5 to 10 minutes.
• 4 add water and bring to a boil, stirring up any solidified juices on the bottom of the pan. cook for about 5 minutes, until liquid is reduced to around half.
• 5 add honey, salt, pepper, apricots and carrots. bring to a boil.
• 6 place chicken on top in a single layer. cover and cook in a preheated 350°f (180°c) oven for 30 minutes, or until chicken is tender and cooked through.
• 7 drizzle with lemon juice. taste and adjust seasoning, if needed. sprinkle with parsley or cilantro.